TV Schedule

Thursday, April 10

Home for Dinner with Jamie Deen

It's Bobby Deen's birthday, so big brother Jamie is cooking his favorite foods. Oven Roasted Brussel Sprout Salad with Baby Arugula, Real Hungarian Beef Goulash and Stout Birthday Cake with Caramel Sauce are on the birthday menu.

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Food Network Challenge

Ahoy mateys. Four cake decorators must bring to life the evil deeds of pirates of long ago. The cake designer who survives the perilous twists thrown their way, will reap a pirate's treasure worth 10,000 doubloons. Cake decorators not up to the job may have to walk the plank! To make the task even tougher these pirate cakes must be extreme.

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Cupcake Wars

It's going to be, like, totally awesome when four bakers go back in time and battle it out for the chance to serve their cupcakes at a VIP kid's birthday party for '80s pop music icon, and guest judge, Taylor Dayne.

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The Pioneer Woman

The cowboys and kids have a long day hauling cattle so a hearty tailgate lunch is the way to go. There's got to be beef on the menu for these cowboys, so Ree's serving up warming and substantial Lasagna, Garlic Cheese Bread, and for dessert, individual Fried Pies perfect for eating on the hoof!

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Barefoot Contessa

Inspired by her trips to France, Ina creates the perfect French dinner party. There's an incredible slow cooked 4-Hour Lamb and Provencal French Beans inspired by a dish her friend Barbara Lieberman tasted in Provence. Plus fantastic tips on how to create the perfect French dinner party setting. Then, Ina is in the hot seat sharing her French cooking secrets and techniques in Ask Ina.

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Semi-Homemade Cooking

Get your kitchen therapy with a menu that brightens even the rainiest of days. Sandra's got a semi-homemade trick that makes her delicious Cream of Asparagus soup easy.

She'll also take the familiar ingredients of the classic Salad Nicoise and create a Nicoise on a Roll sandwich! It goes perfectly with her Garlic Fries. Plus, Sandra pays tribute to her Grandma Lorraine's Round Cakes. Finally, a toast to a childhood favorite, but this version is for grown-ups only: a PB&J Martini.

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Ten Dollar Dinners

Go upper-crust, guilt-free tonight with Melissa's rich and creamy Potato-Bacon-Gruyere torte, baked until golden in a buttery crust. Paris Cafe Green Salad adds a fresh crunch, and Applesauce Granita With Maple Yogurt makes a quick, refreshing dessert. Have your torte and eat it, too!

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Secrets of a Restaurant Chef

Learn Chef Anne Burrell's tricks to restaurant-ready Cod and Shrimp in Fennel and White Wine Broth. Expertly seared seafood, served with market fresh vegetables in a homemade seafood and pernod broth. On the side, Bresaola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano finds the perfect balance of flavors and textures.

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30 Minute Meals

A quick and easy Tex-Mex meal you can feel good about eating. Chili-lime Fish Fry with Tex-Mex Pepperonata; Corny Polenta

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Kelsey discovers the latest trend in Japanese cuisine with a visit to Yuji Haraguchi, and his unique approach to ramen. Yuji bucks all trends and uses "mazemaen" a dry ramen, and no broth. His blend of dry ramen combined with American favorites like egg, bacon or lox and cheese has Yuji Americanizing a Japanese favorite dish. Kelsey also visits Mimi and Coco who have reinvented a Japanese savory favorite by making Americanized teriyaki balls. She then heads back to her kitchen inspired and makes a roasted shrimp, corn and bacon ramen. And then it's a mouthwatering grilled hamachi collar with a ponzu dipping sauce.

More from Kelsey's Essentials

Giada at Home

Giada creates some out-of-this-world baked goodies for her nephew and sister to take to the school bake sale.

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Barefoot Contessa

It's back to basics on cocktail parties. Ina is writing a plan and showing her friend Jack how to throw the perfect foolproof cocktail party. There are three appetizers to buy; Olives, Marcona Almonds and Salami with Hot House Cucumbers and three to make; delicious Roasted Shrimp Cocktail, Blue Cheese Crackers and Ham and Cheese in Puff Pastry.

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Barefoot Contessa

Ina's friend is hosting an art exhibition and needs a menu that can stand the test of time and can be eaten from a napkin. Grilled lemon chicken with a satay dip, cheese straws, cheese platter and spanokopita and edible topiaries.

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The Pioneer Woman

Ladd's two best college friends are heading out from the city to the ranch for the weekend to watch their alma mater play their archrival in the big Arizona vs. ASU game, and Ree cooks up a watch party feast of incredible game day goodies with snacks and treats that are sure to score a touchdown; Classic and Asian Hot Wings, Pico de Gallo and Guacamole and for dessert, Knock-You-Naked Brownies.

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Trisha's Southern Kitchen

Whether feeding a tailgate party or a big family, today's recipes are perfect for a hungry crowd. Trisha has invited former NFL star Kurt Warner and his wife, Brenda, over knowing that their family of seven leaves them well versed in cooking for a large gathering. Today they'll be making BBQ Pork Ribs, Easy Baked Beans and Butterscotch Peanut Butter Bars.

More from Trisha's Southern Kitchen

Chopped

Four chefs with connections to the booming truck-food business motor into the Chopped Kitchen. And the first basket with two assertively-flavored meats makes for a challenging appetizer round. In the second round, the competitors must make dishes that include a sugary powder and a leafy vegetable. Then guanabana is going into the ice cream machine in the dessert round!

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Chopped

In this Chopped competition, the baskets are all packed with ingredients you might find on a sophisticated brunch menu. Near the end of a champagne and caviar appetizer round, one chef makes a generous, but potentially costly, choice. How will the chefs pair a seafood extravagance with pancake mix in the entree round? Then turning classic brunch items into dessert is the final, demanding challenge for the last two chefs.

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Chopped

With the odds stacked against them, four former runners-up seeking redemption return to the Chopped Kitchen. In the first round, a faux meat and a hot mustard must be successfully combined. Then in a competition between chefs who questioned the judges' decision to send them home the first time, sour grapes is an appropriate ingredient in the second basket. And due to an extraordinary chain of events, neither finalist will ever forget the desserts that they prepared from bubble tea and papaya -- or the judges' reactions to them.

More from Chopped

Chopped Canada

Four chefs dig deep to fight the dragon as an exotic fruit rears its head in the appetizer round. Things get a bit fishy as the chefs are handed a sweet, cheesy basket for the entree round. One chef chooses rhyme over reason as he boozes it up, while another leaves his beer on ice for the final showdown.

More from Chopped Canada

Beat Bobby Flay

Chefs Kamal Rose and Shannon Bard jump out of the frying pan and into kitchen, where they compete for a chance to Beat Bobby Flay. Iron Chef Michael Symon and comedian Ali Wentworth let the competition sizzle before deciding who has the best chance to take Bobby down in flames!

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Beat Bobby Flay

Catering queen Kimberly Van Kline and the king of his own culinary castle, Christopher Lee, compete for the royal jewel — a chance to take on Bobby Flay! Iron Chef Alex Guarnaschelli and down home chef Jack McDavid stop by to see how the competition measures up. Will these chefs have what it takes to Beat Bobby Flay?

More from Beat Bobby Flay

Diners, Drive-Ins and Dives

This trip, Guy's going for surf and turf between the slices. In Vancouver, British Columbia, a food truck shuckin' and frying oysters for a po' boy and topping crispy fries with a mean seafood chowder. In Detroit, the 18,000 foot joint giving savory brisket a beer batter bath and a place on a fresh panini. And in Chicago, the Italian market scratch making meats for the meatball hero and the crispy porchetta sandwich.

More from Diners, Drive-Ins and Dives

Diners, Drive-Ins and Dives

This trip, Guy's hittin' up some joints that are authentic to the bone. In Santa Fe, N.M., the farm-raised Chimayan owner turnin' out traditional dishes like blue corn enchiladas with red chile sauce and chile en nogada. In Portland, Ore., the noodle house cranking out mom's recipes for all kinds of authentic Chinese dishes like won ton soup. And in Albuquerque, N.M., the Italian joint with a native Frenchman at the helm, serving up totally fresh pastas like beef cheek manicotti and squid ink black pasta with calamari.

More from Diners, Drive-Ins and Dives

Chopped Canada

Four chefs dig deep to fight the dragon as an exotic fruit rears its head in the appetizer round. Things get a bit fishy as the chefs are handed a sweet, cheesy basket for the entree round. One chef chooses rhyme over reason as he boozes it up, while another leaves his beer on ice for the final showdown.

More from Chopped Canada

Beat Bobby Flay

Chefs Kamal Rose and Shannon Bard jump out of the frying pan and into kitchen, where they compete for a chance to Beat Bobby Flay. Iron Chef Michael Symon and comedian Ali Wentworth let the competition sizzle before deciding who has the best chance to take Bobby down in flames!

More from Beat Bobby Flay

Beat Bobby Flay

Catering queen Kimberly Van Kline and the king of his own culinary castle, Christopher Lee, compete for the royal jewel — a chance to take on Bobby Flay! Iron Chef Alex Guarnaschelli and down home chef Jack McDavid stop by to see how the competition measures up. Will these chefs have what it takes to Beat Bobby Flay?

More from Beat Bobby Flay

Diners, Drive-Ins and Dives

This trip, Guy's going for surf and turf between the slices. In Vancouver, British Columbia, a food truck shuckin' and frying oysters for a po' boy and topping crispy fries with a mean seafood chowder. In Detroit, the 18,000 foot joint giving savory brisket a beer batter bath and a place on a fresh panini. And in Chicago, the Italian market scratch making meats for the meatball hero and the crispy porchetta sandwich.

More from Diners, Drive-Ins and Dives

Diners, Drive-Ins and Dives

This trip, Guy's hittin' up some joints that are authentic to the bone. In Santa Fe, N.M., the farm-raised Chimayan owner turnin' out traditional dishes like blue corn enchiladas with red chile sauce and chile en nogada. In Portland, Ore., the noodle house cranking out mom's recipes for all kinds of authentic Chinese dishes like won ton soup. And in Albuquerque, N.M., the Italian joint with a native Frenchman at the helm, serving up totally fresh pastas like beef cheek manicotti and squid ink black pasta with calamari.

More from Diners, Drive-Ins and Dives

Chopped

With the odds stacked against them, four former runners-up seeking redemption return to the Chopped Kitchen. In the first round, a faux meat and a hot mustard must be successfully combined. Then in a competition between chefs who questioned the judges' decision to send them home the first time, sour grapes is an appropriate ingredient in the second basket. And due to an extraordinary chain of events, neither finalist will ever forget the desserts that they prepared from bubble tea and papaya -- or the judges' reactions to them.

More from Chopped

Ace of Cakes

Duff builds a giant whisk for Sweet, a Benefit in NYC, plus the team designs shoes for a benefit fashion show and builds a replica of Boba Fett's ship.

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Ace of Cakes

The Charm City Cakes crew celebrates New York city with a Macy's 150th Birthday cake and a Skyline Cake. Plus will a cowboy cake survive a kid petting zoo.

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